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Mussels in Saffron Broth
Today’s hot, steaming dish makes a great meal to warm a winter evening... and it’s easy to make at the last minute.
The mollusks are steamed in white wine with vegetables and fresh herbs, yielding a richly flavorful broth that gets added to a blend of saffron, finely diced orange bell pepper, and crème fraîche (or light sour cream).
Serve in the broth in shallow bowls and add thinly cut oven-baked fries (carrots or parsnips) and a crusty loaf.
Mussels in Saffron and White Wine
Adapted from a recipe by Beatrice Peltre, the expat French food stylist and photographer behind La Tartine Gourmande… a wonderful culinary blog.
4 1/2 pounds Pacific Blue Mussels (about 75 mussels)
2 tablespoons butter
1 red onion, finely chopped
1 stalk celery, finely chopped
1 carrot, thinly sliced
3 sprigs fresh thyme
1 cup dry white wine
1 organic bay leaf
1 small orange bell pepper, cored, seeded, and finely chopped
Pinch saffron threads
Sea salt and organic black pepper, to taste
1/4 cup crème fraîche (or light sour cream)
1 tablespoon chopped fresh parsley
*Pry apart any that do not open... our mussels are safely pre-cooked immediately after harvest and before being flash frozen.